Essai de détermination de la couleur verte du café en systeme modele
Previous work had shown that the green pigment responsible for the colour of coffee consisted to a great extent of amino acids and chlorogenic acids. On the basis of these results, we undertook study, in a model system, of the phenol acid amino acid reactions according to certain reaction parameters: effect of light, oxygen, temperature, pH and polyphenoloxidase. This study has made it possible to determine the formation of the pigments, specify their stability under operational conditions and, with regard to raw coffee treatment technology, foresee which stages of processing need to be controlled most closely (drying, storage) in order to improve quality and avoid economic losses due to whitening
Main Authors: | , , , , |
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Format: | biblioteca |
Published: |
París (Francia)
1988
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Subjects: | COFFEA, COLOR, PIGMENTOS, ACIDO CLOROGENICO, AMINOACIDOS, LUZ, OXIGENO, TEMPERATURA, PH, OXIDORREDUCTASAS, |
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